Summary

Ingredients

• 4 egg (s)
• 4 stalks parsley, finely chopped
• 0.5 ½ cup whipped cream
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg, freshly grated
• some butter for the pan

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Instructions

1. Whisk the eggs, the whipped cream, the very finely chopped parsley without stems, pepper, salt and the freshly grated pinch of nutmeg until frothy. Put the whole thing in a buttered, microwave-safe bowl. I use a high-walled glass bowl because the egg mass rises very high!
2. Cook uncovered for 5 minutes at 800 watts. When the 5 minutes are over, let the whole thing cool down slightly (the egg prick collapses again). Now cut the egg stick into 5 mm cubes and add to the soup.
3. The reason for the 5 mm pieces is as follows: The egg custard cubes rise up to 1 cm when they are briefly cooked at the end!